Monday, September 9, 2013

Super Foods For a Super Week

In an attempt to get prepared for the next week, maybe month... I spent my Sunday and Monday evenings cooking up some super foods so I can have a super week.  As of today I officially have 2 classes left until the completion of my masters program.  For the next 12 weeks I'll be working my tail off on a research project, probably something related to cancer prevention.  But to keep myself eating well I'm loading up on super foods.

Yesterday I shredded up a batch of kraut for fermenting.  I've only got a pint jar left and I hope it lasts me another 3 weeks until this batch is ready.  The crunchy, salty, fermenty flavor is delicious on my typical lunch salads.  This time I added turmeric to the cabbage and carrots.  Hopefully that, the garlic, and the growing probiotics will keep me healthy during this stressful time.
Weighing down my salted cabbage before it gets canned/jarred for 3+ weeks.
Since I had the world largest head of cabbage from the Farmer's Market, I just kept shredding it and created a crisp slaw using Tessemae's salad dressing. (still have almost 1/2 of the cabbage left.)  I bought the ranch flavor, it's light and not very strong; next time I need a jar I think I'll go with a different flavor.  Sometimes even I like to have a pre-made dressing in the fridge.  Since the ingredients are 100% real, as in actual olive oil, I have no reservations about buying it...other than the price.
As much as I love sardines, I also love canned salmon.  The freezer stash of salmon patties was getting low so I made 12 more.  On a busy morning, nothing beats grabbing a couple patties and frozen veggies for supper at work.  The bones in canned salmon and sardines are super for bone health, I try and eat at least one serving per week, but I usually get in two.  The omega 3 fatty acids are also great for cardiovascular, brain, and gut health.  Not to mention cancer prevention.  While forming the salmon patties, I simultaneously roasted 10 chicken legs for work lunches this week and then tried a miso glazed eggplant recipe using mini eggplants from the market.  Totally not worth it.  I love miso and asian flavors, but this was nothing spectacular.  However, it's food, it's made, I'll eat it.
Wild Planet sardines on top of chopped peppers, zucchini, and wild rice.
Continuing my effort to clean out toxins from my life, I bought a ceramic coated non-stick pan from TARGET! and only $25.  This morning it wilted my spinach for breakfast, tonight I used it to cook up my first attempt at beef liver.
non-stick and non-toxic, bye bye teflon
Remember how I had this random 2013 goal to eat liver 2x each month...well I kind of fell off the wagon.  But I'm back on with 4 months left.  This was spurred on by a slightly low hemoglobin reading at my physical last week.  Hopefully more beef and more liver in my life will remedy this without having to resort to an iron supplement.  Last week I created a breakfast loaf using Beeler's Sausage, chicken livers, a green apple, extra rosemary, and garlic.  Now when I don't want eggs, I have a super nutritious, high protein option awaiting me in the freezer.  But tonight I ventured into the land of beef liver.  I used this wasn't bad.  Since my pan is non-stick I'm not sure if I got the appropriate sear on the liver.  The texture is a little different, but not unpleasant.  It would probably behoove me to actually eat some prepared by an experienced chef/cook.  I consider it a success since I would definitely make it again.  Apparently the leftovers are even better, I foresee delicious dinner awaiting me in a couple nights.
Liver, peaches and onions, and Tessemae slaw
I mentioned the farmer's market several times during this post and for good reason.  Can we say money saver!  for $16 I bought:
1 Massive head of cabbage
1 pt organic cherry tomatoes
2-3# mini egg plants
4 small organic green peppers
2-3# mini (pickling) cucumbers-great for snacks
1 doz. pastured eggs
I could have finished off my produce shopping there, but I ran out of cash.

Monday, September 2, 2013

Great MN Get Together

Once again Ryan and I visited the Great Minnesota Get Together, AKA the State Fair.  This year I was on my best behavior and I avoided the GLUTEN!  Which was much easier since the Northland Celiac Support Group had a list posted online of all the GF food vendors.  Dairy did sneak in here and there, but since I barely ate any fried food or sugary confections, I didn't leave feeling awful.  

After a cup of coffee and a look around, we found a short line for Pronto Pups.  I thought these were Ryan's favorites, but I think that might be the dairy barn.  After a Strawberry Rhubarb Malt in the AM and a twist cone in PM, he had a bit of tummy ache.

I sought out the French Meadow Bakery for their GF risotto poppers.  They were my deep fried food of the day.  Crunchy on the outside, warm and gooey and a little cheesy on the inside.  This is what CBS MN had to say: 

Gluten-Free Risotto Poppers – Arborio rice balls with black beans, cheese, scallions and spices, hand-rolled and dipped in tapioca flour and egg wash, then dipped in gluten-free crushed corn tortilla chips. At French Meadow Bakery, located on Carnes Avenue, between Nelson and Underwood streets

Didn't use much of the ancho chili dip, they already had enough of a kick.  I almost went back for more.  They better have these next year, even Ryan said they were "legit." I didn't notice if they were frying them in the same batter as their Dough-Sant, then they would actually be cross contaminated and someone with Celiac Disease, or a severe gluten sensitivity could feel the effects.

Nothing like a little Beer and Wine Tasting from the local breweries and Vineyards.

The Mill Street Red was the best.  The Edelweiss was too dry even for me. 

Ryan just had to get his fried cheese curds, apparently they are trans fat free...I've got news for them.  When you fry anything, and especially when you fry foods repeatedly in the same oil, the oil becomes oxidized and is almost as bad for you as a trans fat. This includes my risotto poppers. 

This is a terrible picture, on the left are Ryan's cheese curds, he didn't eat all of them cause he said if he did he was going to be sick.  On the Right is my Bison Kabob (they marinate it in GF tamari).  Totally not worth my $9.50.  The Bison was so over cooked and chewy, couldn't even tell I was eating bison vs. any other over cooked red meat. Never again.

Not pictured were Ryan's 2 ice-cream treats from the Dairy building and our Pork Chops on a stick.  While those were GF, they did contain MSG and were crazy salty; so salty I can't believe I thought they were good last year.  My plan for next year is to again look up the GF list, hopefully have some risotto poppers, and then have a Gyro salad...those looked mighty tasty.